Autumn Muffins

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Most Helpful Positive Review

Nov 10, 2003

When I found this recipe, I was looking for something with apples and spices. This is perfect! The only change that I have made is to substitute applesauce for the butter. It makes them a little bit moister and a lot less fat and calories. I always get such compliments on these. Thanks! Leslie

—CCHIPMOM

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Most Helpful Critical Review

Oct 15, 2010

Well, I thought these definitely did NOT live up to the rave reviews they've been getting :( I went with the apples (winesap), cranberries (dried), figs (fresh), and roasted hazenuts, but made some other changes. I substituted apple sauce for half the butter and used 2.5 cups all-purpose flour and another half cup of soy flour (which can give it a nuttyish flavor and adds protein). I think what bothered me about these muffins is the flavor combination of the fruits and nuts - I'm not a big fan of it. I definitely would not use hazelnuts again, if anything I'd go with walnuts. My husband thought these tasted like fruit cake! I can definitely see how this would be a good base recipe for other muffins and I feel like that is what a lot of other people are rating this recipe on. Not a ton of other reviewers used the fruits and nuts listed in the recipe. This would be a great base for a cranberry orange muffin or blueberry muffin. (yum!) These just did not remind me of autumn at all and were not very good. On a brighter note I got 24 regular-sized muffins out of the batter.

—Julie

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129 Ratings

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Feb 09, 2004

Gosh - I WISH I had some hazelnuts, cranberries, or figs! BUT I did have the apple (plenty from our apple tree) - so I used a little more of that. Also, I used chopped walnuts (lightly toasted in the oven first - did that while I was preheating and mixing the batter). These muffins were great despite their missing counterparts & substitutions! Nice & fully w/ a great taste! This is a quality muffin recipe - I'll be sure to make it again!

—DREGINEK

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Sep 24, 2003

These muffins were so good, nicely spiced and so easy. I actually used a bag of dried fruit in place of the fruit on this recipe and they came out delicious. Moist and fruity. I will make these again. Thanks.

—LOVEDODY

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Nov 10, 2003

This is a very tasty muffin recipe! I love the textures and flavors of the all the fruits and nuts. We had a surplus of hazelnuts and this recipe is a perfect way to use them up. They are best when fresh, though. I baked some of the batter up as a loaf, but it does not hold the shape very well and crumbles. I also tried to freeze the baked muffins, and this recipe does not freeze very well. Oh well, I guess there are worse things than having to eat these freshly baked!

—LWILLY

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Sep 24, 2003

At first I was a little hesitant about all the different things that go into these (the figs especially), but my husband and I loved them! They were very tasty, moist and fragrant. They definitely capture what I'd think autumn may taste like, if it were a food itself. Will definitely make again. Thank you!

—JESSILEE24

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Dec 19, 2003

I was in a rush to find a recipe for muffins to surprise my fiance with breakfast and chose this one based on the rave reviews. The only fruit I had on hand were frozen peaches (so I omitted the apples, cranberries, figs, and hazelnuts). I also substituted cloves for ginger and margarine for butter, then put a vanilla/cinnamon sugar mix on top. However, everyone who tasted these muffins said they were the best thing I have ever made by far...they are very critical and said they wouldn't change a thing! The bottom line: this is a great base recipe which tastes great despite substitutions...everyone appreciated the complex well-blended flavors. :-)

—MINNESOTA1

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Nov 10, 2003

These are GREAT! There can be substitutes and the taste is still high quality (I used raisins not figs and macadamia nuts not hazelnuts). I passed a few muffins to some LUCKY teachers at my daughters school and they all want the recipe! I will be making these muffins for YEARS to come. YUM, YUM and DOUBLE YUM as my daughters say!

—sunflowereyesmom

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Nutrition

Calories
304 kcal
15%

Carbohydrates
40.9 g
13%

Cholesterol
52 mg
17%

Fat
14.6 g
22%

Fiber
1.9 g
8%

Protein
4.2 g
8%

Sodium
284 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Autumn Muffins

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 304
Calories from Fat: 131

% Daily Value *
Total Fat 14.6g 22 %
Saturated Fat 7.2g 36 %
Cholesterol 52mg 17 %
Sodium 284mg 11 %
Potassium 148mg 4 %
Total Carbohydrates 40.9g 13 %
Dietary Fiber 1.9g 8 %
Protein 4.2g 8 %
** Sugars 22.3g
Vitamin A 8 %
Vitamin C 2 %
Calcium 11 %
Iron 15 %
** Thiamin 18 %
Niacin 18 %
Vitamin B6 5 %
Magnesium 10 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.